Abstract
In this review, some recognized modifications utilized in the preparation of soy cheese and cheese analogs produced with soymilk are discussed. Soymilk is an inexpensive, nutritive dairy substitute that is used to make cheese and cheese analogs by people worldwide. The components of soy components, including isoflavones, have beneficial health effects that support the amelioration of chronic and degenerative diseases. However, the quality characteristics of such cheeses can be diminished, especially the taste and structure. Its quality is affected by soybean variety, storage temperature, soymilk-processing conditions, stirring speed, coagulation temperature, type of coagulator, and coagulator’s concentration ratio. Over the years, researchers have studied to improve soy cheese characteristics by improving its structure, flavor, color, and nutrition quality. Structure of cheese types have been developed, including soft cheeses like tofu and cream cheese types, cheese types with different milk type combinations, soy-paneer, soy-mozzarella, and hard type cheeses. Flavor development has attempted to reduce the unpleasant beany flavor by adding spices and other ingredients, or blending with other milk types. Reduction of lipoxygenases in soymilk helps to reduce rancidity and protect the odor. Color is improved with microbes or colored food ingredients like carrots. Using Lactobacillus spp. and Bifidobacterium spp. microbes, probiotic soy cheese types have been developed with improved nutritional quality. Production of soymilk using sprouted and frozen seeds has resulted in nutritionally improved soy cheeses. Soy cheeses and their analogs act as functional foods and improvements to these cheeses upgrade their values and consumer acceptance.
Similar content being viewed by others
References
Adejuyitan JA, Olanipekun BF, Moyinwin OA (2014) Production and evaluation of cheese-like product from the blend of soymilk and coconut milk. Arch Appl Sci Res 6:263–266
Ahmad N (2008) Soy cheese flavour improvement. Food Technol Biotechnol 46:252–261
Ali B, Khan KY, Majeed H, Abid M, Xu L, Wu F, Xu X (2017) Soymilk-cow’s milk ACE-inhibiting enzyme modified cheese. Food Chem 237:1083–1091
Amar A (1996) Texture properties of Gouda analog made from soy protein. [Dissertation] Hohenheim University Stuttgart, Germany
Amar A (2012) Physico-chemical, and sensory properties of soy based Gouda cheese analog made from different concentration of fat, sodium citrate and various cheese starter cultures. Makara J Technol 16:149–156
Arora S, Mittal BK (1991) Preparation and evaluation of soy paneer. J Food Sci Technol 28:15–17
Arunkumar H (2014) Effect of soy flour and soy oil on the composition and sensory characteristics of paneer spread. J Res Agric Anim Sci 2:1–5
Balkır P, Metin M (2011) Physicochemical and textural properties of imitation fresh kashar cheeses prepared from casein, caseinates and soy protein. GIDA J Food 36:17–24
Biradar GS, Gujar SK, Dande KG, Gaikwad SM (2012) Studies on physico-chemical quality of paneer (Indian cheese) papered from blends of soymilk and buffalo milk. J Anim Prod Adv 2:142–145
Boatto DA, Mesomo MC, Madrona GS, Branco IG, Matumoto-Pintro PT (2010) Characterization and elaboration of ordinary soy and lipoxygenase-free soybean petit Suisse cheese enriched with calcium. Food Sci Technol (Campinas) 30:766–770
Boni L, Patrick AR, Erich JW, Fischer P, Kuster S (2016) Gelation of soymilk with hagfish exudate creates a flocculated and fibrous emulsion and particle gel. PLoS ONE 11:E0147022
Butool M, Butool S (2015) Studies on carrot incorporated soy paneer. Int J Dev Res 5:4124–4130
Chikpah SK, Teye M, Annor JAF, Teye GA (2015) Potentials of Sodom apple (Calotropis procera) extract as a coagulant to substitute Alum in soy cheese production in Ghana. Elixir J 79:30166–30170
Choi HJ, Lee NK, Paik HD (2015) Health benefits of lactic acid bacteria isolated from kimchi, with respect to immunomodulatory effects. Food Sci Biotechnol 24:783–789
Edima HC, Nji QN, Awono ET, Abossolo SLD, Mbofung CM (2014) Optimization of the extraction of soymilk and formulation of soft cheese from cow milk and soymilk. Int J Biol Pharm Allied Sci 3:1886–1895
El-Ella WM (2006) Hard cheese substitute from soy milk. J Food Sci 45:1777–1778
Farahmandfar R, Tehrani MM, Razavi SMA, Najafi HMB (2011) Effect of trisodium citrate and soy cheese on meltability of pizza cheese. Int J Food Prop 14:697–707
Fasoyiro SB (2014) Physical, chemical and sensory qualities of Roselle water extract-coagulated tofu compared with tofu from two natural coagulants. Niger Food J 32:97–102
Han BZ, Rombouts FM, Nout MJR (2001) A Chinese soybean fermented food. Int J Food Microbiol 65:1–10
Hati S, Vij S, Mandal S, Malik RK, Vandna K, Khetra Y (2013) α-Galactosidase activity and oligosaccharides utilization by lactobacilli during fermentation of soymilk. J Food Process Preserv 38:1065–1071
Hossein J (2011) Soy products as healthy and functional foods. Middle East J Sci Res 7:71–80
Hou HJ, Chang KC, Shih MC (1997) Yield and textural properties of soft tofu as affected by coagulation method. J Food Sci 62:824–827
Hou JJ, Yang XQ, Fu SR, Xiao F (2016) Preparation of double-network tofu with mechanical and sensory toughness. Int J Food Sci Technol 51(4):962–969. https://doi.org/10.1111/ijfs.13043
Ifesan BOT, Olawumi T, Olakanmi O (2012) Production of tofu from blends of soybean (Glycine max Merr) and sesame seed (Sesamum indicum). Afr J Food Sci 6:386–391
Jayasena V, Tah WY, Nasar-Abbas SM (2014) Effect of coagulant type and concentration on the yield and quality of soy-lupin tofu. Qual Assur Saf Crop 6:159–166
Jeewanthi RKC, Lee NK, Lee KA, Yoon YC, Paik HD (2015) Comparative analysis of improved soy-mozzarella cheese made of ultrafiltrated and partly skimmed soy blends with other Mozzarella types. J Food Sci Technol 52:5172–5179
Jiang S, Weixi C, Baojun X (2013) Food quality improvement of soymilk made from short-time germinated soybeans. Foods 2:198–212
Kanauchi M, Sakiko H, Shimoyamada M (2015) New cheese-like food production from soymilk utility of soymilk curdling yeast. In: Eissa AHA (ed) Food production and industry. Intech, Rijeka, pp 79–100
Kantha SS, Hettiarachchi NS, Erdman JW (2006) Laboratory scale production of winged bean curd. J Food Sci 48:441–444
Kao FJ, Su NW, Lee MK (2003) Effect of calcium sulphate concentration in soymilk on the microstructure of firm tofu and the protein constituents in tofu whey. J Agric Food Chem 51:6211–6216
Karim AA, Sulebele GA, Azhar ME, Ping CY (1999) Effect of carrageenan on yield and properties of tofu. Food Chem 66:159–165
Khodke S, Pardhi M, Pramodini M, Kakade A (2014) Characteristic evaluation of soy-groundnut paneer. IOSR J Environ Sci Toxicol Food Technol 8:12–16
Kim (Lee) SY, Park PSW, Rhee KC (1992) Textural properties of cheese analogs containing proteolytic enzyme-modified soy protein isolates. J Am Oil Chem Soc 69:755–759
Kinjal D, Patel HG, Gokhale AJ (2015) Advancements in manufacture of paneer. In: National seminar on Indian dairy industry - opportunities and challenges, 11th alumni convention, Gujarat, India
Kumar S, Jha YK (1997) Soymilk substitution on quality attributes of mozzarella cheese made from buffalo milk. J Food Sci Technol 342:113–118
Lee NK, Mok BR, Jeewanthi RKC, Yoon YC, Paik HD (2015) Physicochemical and microbiological properties of yogurt-cheese manufactured with ultrafiltrated cow’s milk and soymilk blends. Korean J Food Sci Anim 35:205–210
Li C, Rui X, Zhang Y, Cai F, Chen X, Jiang M (2017) Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality. LWT-Food Sci Technol 82:227–234
Lim BT, Deman JM, Deman L, Buzzell RI (1990) Yield and quality of tofu as affected by soybean and soymilk characteristics: calcium sulfate coagulant. J Food Sci 55:1088–1092
Lim TJ, Easa AM, Karim AA, Bhat R, Liong MT (2011) Development of soy-based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin. Br Food J 113:1147–1172
Liong MT, Easa AM, Lim PT, Kang JY (2009) Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy-based cream cheese. J Sci Food Agric 89:1382–1391
Liu DM, Li L, Yang XQ, Liang SZ, Wang JS (2006) Survivability of L. rhamnosus in soy cheese. Food Technol Biotechnol 44:417–422
Lorrungruan C, Sinma K, Pantagrud P, Wannasirisuk S, Khucharoenphaisan S (2014) Red cheese production from soymilk by Monascus purpureus and Lactobacillus casei. J Appl Sci 14:2819–2824
M2 Presswire; Coventry (2017) Soy milk market is estimated to grow at a CAGR over 3.2% from 2017 to 2023, Stoke, UK
Mahdy A, Wenshui X, Guonong Z (2004) Effect of soy protein supplementation on the quality of ripening Cheddar-type cheese. Int J Dairy Technol 57:209–214
Matias NS, Bedani R, Castro IA, Saad MIS (2014) A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT-Food Sci Technol 59:411–417
Mitra J, Jha A, Tanweer A, Singh DS, Ranjan SK, Pathak S, Naz A (2013) Sensory and textural properties of tofu manufactured by blending buffalo milk. Asian J Dairy Food Res 32:135–138
Murdia LK, Wadhwani R (2010) Effect of processing parameters on texture and yield of tofu. As J Food Ag-Ind 3:232–241
Murugkar D (2014) Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu. J Food Sci Technol 51:915–921
No HK, Meyers SP (2004) Preparation of tofu using chitosan as a coagulant for improved shelf life. Int J Food Sci Technol 39:133–141
Noh EJ, Park SY, Pak JI, Hong ST, Yun SE (2005) Coagulation of soymilk and quality of tofu as affected by freeze treatment of soy beans. Food Chem 91:715–721
Ojha A, Kulkarni DN, Sharma A, Joshi S (2014) Effect of concentration of coagulant and soaking time on retention of major isoflavones and quality of soy-paneer. Asian J Dairy Food Res 33:251–254
Ono T, Takeda M, Guo ST (1996) Interaction of protein particles with lipids in soybean milk. Biosci Biotechnol Biochem 60:1165–1169
Piazzon-Gomes J, Prudencio SH, Silva RSSF (2010) Minas frescal cheese with soy products: physical, chemistry, and sensorial characteristics. Food Sci Technol 30:77–85
PMMI (2013) Dairy industry market assessment, Industry reports. The Association for Packaging and Processing Technologies, Reston, VA
Qinghui L, Yuelan X, Li Z, Jingli X (2013) Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads. Food Bioprod Process 91:429–439
Raja J, Punoo HA, Masoodi FA (2014) Comparative study of soy paneer prepared from soymilk. J Food Process Technol 5:1–5
Restogi G, Jha YK (1998) Quality characteristics of cottage cheese prepared from buffalo skim milk and soymilk. J Dairy Food Home Sci 17:157–164
Rinaldoni AN, Palatnik DR, Zaritzky N, Campderrós ME (2014) Soft cheese-like product development enriched with soy protein concentrates. LWT-Food Sci Technol 55:139–147
Rochelle LSC, Mellema M (2010) Physical-chemical comparison of cow’s milk proteins versus soy proteins in their calcium-binding capacities. Colloids Surf A Physicochem Eng Asp 366:110–112
Scalabrini P, Rossi M, Spettoli P, Matteuzzi D (1998) Charaterization of Bifidobacterium strains for use in soymilk fermentation. Int J Food Microbiol 39:213–219
Sharma D, Aditi R, Aruna K, Shivani Siddharth H, Tanya S (2015) Preparation of flavored tofu. DU J Undergrad Res Innov 1:102–106
Shurtleff W, Aoyagi A (2013) History of soymilk. In: History of soymilk and other non-dairy milks. Soyinfo Center, California, USA, p 1541
Singh J, Tanweer A, Srivastava P, Yadav RK (2010) Effect of blending soymilk with buffalo milk on the quality of paneer. Milchwissenschaft 65:63–65
Subrota H, Shilpa V, Brij S, Vandna K, Surajit M (2013) Antioxidative activity and polyphenol content in fermented soymilk supplemented with WPC-70 by probiotic Lactobacilli. Int Food Res J 20:2125–2131
Tay S, Tan HY, Perera AC (2006) The coagulating effects of cations and anions on soy protein. Int J Food Prop 9:317–323
Uprit S, Mishra HN (2002) Fuzzy multiattribute decision making approach for development and comparison of soy fortified paneer. J Sens Stud 17:163–176
Verma SK, Sangeeta U, Ramesh C, Aman P (2013) Preparation of processed cheese spread using tofu, mozzarella and cheddar cheese. Int J Food Sci Nutr 2:19–23
Yang A, Smyth H, Chaliha M, James A (2016) Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases. Food Sci Nutr 4:207–215
Yoon HH, Kim M (2007) Physicochemical and sensory properties of tofu prepared with heat-treated soybeans. J Texture Stud 38:393–403
Zielińska D, Kamińska A, Kołożyn-Krajewska D (2015) Development of tofu production method with probiotic bacteria addition. J Microbiol Biotechnol Food Sci 4:485–490
Zulkurnain M, Goh MH, Karim AA, Liong MT (2008) Development of a soy-based cream cheese. J Texture Stud 39:635–654
Acknowledgements
This work was supported by Priority Research Centers Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science, and Technology (2009-0093824).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Jeewanthi, R.K.C., Paik, HD. Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes. J Food Sci Technol 55, 4384–4394 (2018). https://doi.org/10.1007/s13197-018-3408-3
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3408-3